SALPICON

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This composed salad of beef and purple potatoes originated in Santiago, Chile, where it's often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures. Some purple potatoes turn steely gray when cooked, but the color change won't affect the taste of this hearty salad. I got this recipe off of the msnbc web site. I have not tried it but it does look very good so I thought that I would share it with you all.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 clove garlic, minced
1 tablespoon chili powder
5 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb hanger steak, trimmed of any excess fat
2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
3/4 cup white corn kernels (about 1 large ear) or 3/4 cup frozen corn, thawed
1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
6 radishes, thinly sliced
2 scallions, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 dashes Tabasco sauce, to taste

Steps:

  • In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
  • Massage this mixture into both sides of the hanger steak.
  • Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
  • Meanwhile, bring a medium pot of salted water to a boil.
  • Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
  • Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
  • Position the broiler rack 4 inches from the heat and preheat the broiler.
  • Place the hanger steak on a large lipped baking sheet.
  • Broil, turning once, about 3 minutes each side for medium.
  • Transfer the steak to a cutting board and let stand for 5 minutes.
  • Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.
  • Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

Nutrition Facts : Calories 551.9, Fat 36.8, SaturatedFat 5.2, Sodium 628.9, Carbohydrate 54.2, Fiber 11, Sugar 3.9, Protein 7.4

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